Wednesday, September 17, 2008

Wanting to make a special supper for the family I was leaving behind last week, I pulled out a recipe thought to be a nice complement to my meal. I "lovingly" gathered all the ingredients, measured, poured and endured my mouth watering as I mixed. What I so heedlessly forgot was the necessity of this bread dough resting in the refrigerator overnight.

Oh my!

We have had these easy rolls now three times since my return. Tonight I pulled out the big glass bowl from the extra refrigerator in the garage ( I honestly do not know what I would do without this overflow refrigerator), rolled out the triangular shapes and formed them into entwined crescents.

Easy Rolls

1 package of yeast

1 cup lukewarm water

1/2 cup sugar

3 eggs, beaten

3/4 cup unsalted butter, melted

1/4 teaspoon salt

4 cups flour

Dissolve yeast in lukewarm water. Add the sugar, eggs, and butter. Add the salt to the flour and blend this together with liquid in mixer. Do not over mix. Place dough in buttered bowl, cover loosely with plastic wrap. Place in refrigerator overnight.

The next day, divide the dough into three pieces. Roll out each piece on a floured surface into a circle a little thicker than you would a pie crust. Cut the dough into twelve triangles. Roll each triangle from wide end to narrow end.

Place on parchment paper a few inches apart and form into crescents. Cover loosely with plastic wrap and allow to rise at room temperature about 15-20 minutes.